corn fritters

corn fritters

If you’ve never had a corn fritter before, you’re in for a treat. Across between a donut hole (cake, not yeast) and a hushpuppy, they make for a fun snack, appetizer, or side (especially with barbeque). And while this may seem strange, they are perfectly complemented by a small amount of maple syrup (I love sweet-savory flavor combinations, don’t you?). Basically, they’re a great excuse to pull out a large pot and get frying!

Corn Fritters

(adapted from

Preparation Time: 5 minutes

Cooking Time: 3-4 minutes, per batch/>

Makes: 32 fritters


Dry Ingredients:
  • 37 grams (1/4 cup plus 2 1/2 teaspoons) Millet Flour
  • 37 grams (1/4 cup plus 2 1/2 teaspoons) Garbanzo Fava Flour
  • 48 grams (1/4 cup) Potato Starch
  • 21 grams (2 tablespoons plus 1 teaspoon) Arrowroot Starch
  • 1/4 teaspoon Xanthan Gum
  • 1 tablespoon (12 grams) Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon White Sugar
  • 1/4 teaspoon Black Pepper, finely ground
Wet Ingredients:
  • 1 large Egg
  • 1/2 cup (113 grams) 1% Milk
  • 1 tablespoon (14 grams) Canola Oil
  • 8 ounces (1 1/2-1 3/4 cup) Corn¹
For Frying and Serving:
  • 3-4 cups Peanut or Grapeseed Oil (not unrefined), for frying
  • Maple Syrup


Preheat the oven to 200°F, place a large, rimmed baking sheet or oven-safe serving dish on the center rack. Heat oil in a heavy pot or deep fryer to 350°F.

In a medium bowl, whisk together millet flour through black pepper. Stir together egg, milk, and canola oil in a small bowl. Whisk wet ingredients into the flour mixture until free of lumps. Fold in corn.

Carefully drop fritter batter (one tablespoon each², about 6-8 per batch) into the hot oil, and fry until golden—about 3-4 minutes total, turn half way through if they don’t flip on their own. Drain for a minute on a paper towel lined plate then transfer fritters to the warm oven. Fry remaining batter.

Serve warm with maple syrup for dipping.


¹ This recipe was tested using the drained contents (8 oz) of a 12 ounce can of Trader Joe’s Whole Kernel Corn. I imagine that thawed and well-drained frozen corn or an equal amount of fresh-off-the-cob corn would work just as well. Whatever you do, just don’t use a can of creamed corn!

² A #70 portion scoop is perfect for this!

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